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Author Notes: While the Queen celebrated her Golden Jubilee last month, my friend Sarah Jayne celebrated her 40th birthday (we affectionally called it her "Ruby Jubilee") and asked me to cater a party with all of her favorite pub foods. My husband and I first had scotch eggs when visiting Epcot, we were fortunate enough to have them in an actual pub a few years later and while we enjoyed them, it took SJ's birthday to bring them back into rotation. My original recipe came from the Disney cookbook, "Cooking with Mickey around our world"...I've updated the breading to use panko crumbs and I pan fry the eggs instead of deep frying as well as using a mix of fresh herbs instead of dried spices. The mustard-mayo blend is also my own combo.
Food52 Review: These crunchy sausage-and-egg combos make the perfect bite-sized treats for an afternoon game. The traditional Scotch Egg is elevated to new heights thanks to the addition of a panko crust and an accompanying zesty sauce. The fresh herbs help lighten the somewhat heavy flavor, and the sauce packs a zingy punch, especially with that kick of cayenne (start with a pinch and add until it reaches the right amount of heat). It may take a minute to perfect a sausage wrapping technique, but the results are worth the extra effort. The amount of sausage used in wrapping helps determine the number of completed eggs, so make a little extra sausage mixture if you want a full eight. - figgypudding
Serves 8 people
- 1 pound sausage
- 1/2 bunch each of parsley, sage and thyme, finely chopped
- 8 eggs, soft boiled
- 2 eggs, lightly beaten
- 3 tablespoons milk
- 1 cup panko bread crumbs
- 1/2 cup mayonnaise
- 3 tablespoons Coleman's mustard
- 1 teaspoon Worcestshire sauce
- 1-2 tablespoon Fresh lemon
- Oil for frying
- Soft boil your 8 eggs, peel and chill. Mix sausage and finely chopped herbs.
- Take the palm of your hand and place the egg in it. If you are lucky to have Seinfield's "man hands" as I do, then you will see how much sausage to flatten out on your palm.
- Wrap sausage around the egg. Repeat with the other eggs. Dip in egg/milk mixture and roll in panko crumbs. (Note: you do not want a thick wrapping of sausage! You will overcooked your eggs by the time you get the sausage done.)
- Let eggs sit and rest for a few minutes while you preheat your oil. You can either deep fry or pan fry these. If you need to make a large batch of these, lightly fry and then keep warm in a 250 oven until ready to serve.
- While your oil is heating, make the side condiment: mix together mayo, mustard, white balsamic vinegar, Worcestershire sauce, lemon and cayenne.
- Deep fry at 350 for 3-5 minutes, until the outsides are a deep brown and the sausage is cooked through. Drain each egg on a paper-towel-lined plate. To serve, you can either cut them into quarters/wedges or if serving on toast, slice them. You can add another sprinkling of cayenne on top of the mustard sauce if you desire.